Ingredients

• Besan (gram flour)- 100 grams
• Tomatoes - 1 medium size
• Onion- 2 medium size
• Garlic 6-7 cloves
• Ginger 10-15 grams
• Salt to taste
• Coriander leaves
• Cumin seeds (jeera)- 1/2 tsp
• Mustard seed-1/2 tsp
• Hing powder- A pinch

How to Make Jhoonka

• Cut tomato into bits and mix it with besan, chopped coriander leaves, water and salt.
• Make sure to use minimum quantity of water.
• Place a dry frying pan on the hot plate.
• When the pan is hot enough, add 3 tbsp of vegetable oil.
• Add cumin seeds followed by mustard seeds.
• When the mustard seeds begin to crackle, add garlic and ginger paste.
• Stir the paste well, add finely chopped onion to the pan.
• Fry till it turns light brown.
• Pour the mixture of besan and tomato into the pan.
• Continuously stir the contents in the pan till the it becomes almost dry and turns light brown.
• Serve hot with roti.